The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

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dabrownman's picture
dabrownman

Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

Ian is well known for his interesting and delicious bread combinations.   I had taken his BPOC SD and made it into an even stranger bread by replacing his Semolina with 5% each; WW, Whole Rye and Whole Spelt.  For his bacon, cheese onion and potato I used; home made apple smoked pork jowl, ancient white vapor cheddar, caramelized onions and potato flakes.  The bread came out beautiful inside and out and was just plain delicious.  Definitely one of the 10 breads in my top 5 (actually it is one of the top 3).

I have been eating up all of the half a loaf, boule and batards that I froze after each bake over the last 3 months to see which ones I liked most and how best to rate and present them.  Being a sandwich king, I thought each might be presented as a nice lunch.  I was going to wait till I had finished them all (and have nearly done so), photo with the new old Nikon camera to do them justice this time, but, I had to break this one out separately since it is by far, far and away the best sandwich and lunch I have had these past few weeks.

Since this bread only deserves the best, the sandwich was a Dabrownman Super Special - Curried Grilled Chicken with Mango Chutney.  The sides were cold Rosemary, Pecorino, Parmesan,White Polenta, home grown Field Greens, Meculin and Lettuce Salad, home made Kosher Dill, Bread and Butter with Serrano Pepper pickles and a home grown navel orange.  The curry, chutney and polenta recipes follow the pix's as a bonus for all lunch lovers on TFL.

The first pix is a mis en place recipe for the Grilled Chicken Curry.  It has about 2 T each starting from the far right diced small; celery, green onion, red onion, grilled Italian squash and eggplant, carrot, red pepper, poblano pepper,  each orange mango chutney and mayo,  1/2 tsp Madras Curry powder, 1/2 grilled chicken breast,  1 T each; dried apricot, cranberry and raisin (reconstituted with hot water.) Mix it all up and you are finally done with this fine sandwich's filling.

Rosemary White Polenta with Parmesan and Pecorino

1/4 C medium grain white corn meal

1/4 C white corn flour (ground from WCM above)

1 C milk - any kind

1 C chicken stock - I use home made

1 T butter

1 T fresh rosemary chopped fine

1/2 C Pecorino and Parmesan grated cheese blend

pepper

Bring milk and stock to a simmer and slowly add the corn meal and corn flour while whisking constantly.  When the mixture thickens to a thick porridge, stir in butter, rosemary.  Turn off the heat and add the cheese.  Pepper to taste.  Serve warm for dinner but it is much better the next day cold for lunch.

Orange Mango Chutney

 In large fry pan sauté:

 1 T oil

½ T fresh ginger and 2 cloves minced garlic

 Sauté until fragrant about 1 min and add:

1 C brown, white or red onion, Sauté until soft about 3-5 min Add:

 1 C red bell pepper

1 T minced hot chili (jalapeno, Serrano, Thai)

1 ½ tsp Madras curry powder, curry powder or hot curry powder

½ tsp Gharam Masala

¼ tsp salt

¼ tsp each cayenne powder and red pepper flakes

1/8 tsp each; allspice, nutmeg, clove, cinnamon

 Sauté for 1 minute until spices are fragrant then add:

 2 C diced mangos

½ C apple cider vinegar

½ C brown sugar

Zest of 1 orange - Supreme the orange and add the segments with the juice of membrane

1 diced pealed and cored small apple (can use pineapple and juice instead)

¼ C raisins

½ cups Macadamia nuts (optional)

 Simmer until the chutney thickens to jam about 20-30 min.  Place hot in sterilized jar and put into refrigerator when cooled.  It also freezes well in small portions which is what I do.

 You can chutney just about anything but you may want to use lemon zest, segments and juice depending on your choice of fruit or vegetable being made into chutney.

 

Comments

isand66's picture
isand66

I'm so happy to see your adaptation of my bread came out so good.

Your sandwiches sound amazing and I have to try your polenta recipe for sure.

I don't know if I'm ready to make my own chutney just yet so you may have to start a mailorder business so we can all try some!

dabrownman's picture
dabrownman

here is an easier one, still delicious,  that would be great in one of your breads.  Fig's and dried fruit chuitney reminds me of the flat breads I had in Morocco, served with one of my all time favorites  - Bastilla.  Yummy!  This chutney makes a threesome that gets along well with the other two.

Apple and Fig Chutney

 Ingredients

1 C chopped gala apples

1/4 C dried figs, roughly chopped

1.4 C dried apricots – diced small - apricot paste is OK too

1/4 C slivered or chopped almonds

1/4 C raisins Or ¼ C dried cranberries or some of both  

1 tsp ground cardamom – green not black

1 tsp ground fennel seed

2 C water

Pinch of salt

 Directions

 Mix the apples, figs, almonds, raisins, cardamom, fennel seed, and water in a medium saucepan and simmer on low heat for 30 minutes. Let the mixture cool.  Place the mixture in a food processor and puree to a paste. Store the chutney in a glass container in the refrigerator until ready to use.

This one doesn't have any vinegar or sugar like many chutneys do and the crdomom makes it deserty too.

 

isand66's picture
isand66

Thanks DA...I will add this to the list to try!  Not sure if I could leave enough left over to use in the bread or on the bread!

varda's picture
varda

of ingredients and flavor.   And color too.   It all looks delicious.  -Varda

dabrownman's picture
dabrownman

It was delicious. The bread,  polenta, curry, salad and pickles make for a very nice lunch. Nothing like smoked pork jowls in just about anything.  It would have been authentic in the polenta come to think about it.

Bake On - I smell buckwheat and hear sweet song birds calling or some  reason.

My spell checker says to replace polenta with polecat.  Marvelous technology!

aytab's picture
aytab

Oh my GOD, you're stinking killing me!!!! All I had was some horrible Arby's for lunch.

 

dabrownman's picture
dabrownman

I am so sorry - you deserve better.  If I were you I wouldn't look at the upcoming Parade Of Sandwiches until you've been properly fed.  I think your dogs, cute they are too, eat better than you.  That's just not right  man :-)

Janetcook's picture
Janetcook

dabrownman,

Are you a chef in hiding or something????  I have been mouthwatering-ly following your blogs and each meal seems to top the last...I am amazed at what you create in your kitchen!  

Reminds me of the type of things my dad used to concoct in the kitchen when he had time. I was a teen and didn't appreciate the delicacies he was so good at tossing together pretty much ad lib.  He wasn't offended as he loved what he made and could care less if any of us did!  A true artist!

Thanks for the blog and the nudge to give this loaf a try someday...and thanks to isand66 for inspiring this bake of yours.

Take Care,

Janet

dabrownman's picture
dabrownman

I am still in the chef's frock closet Janet :-)  Loved everything about the food business and love to cook.   Cooking of all kinds and styles is now my passion.  Knowing many chefs all all over the country because of work helped and volunteering to critically taste their gastromy when ever they were creating in the kitchen was a plus.  Watching them work, asking questions and stealing their techniques when ever possible was part of the gravy.  Chefs want good feedback.  Like most folks, they are very generous with what they know if you tell them how great their food is - when it is - they can't be fooled.

Cooking is a great retirement hobby if you are passionate.

Thanks for your kind words.

Janetcook's picture
Janetcook

dabrownman,

Alas, methinks your secret is now out.....

How fortunate you were to have had so many gifted teachers.  I know they are 'hiding' all over the place - in plain view - somewhere most people seldom look.  The wise see them and profit from their instructions as you have demonstrated so frequently here.

Take Care,
Janet